The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Watermelon Mint Feta Salad



Seedless watermelon



Red wine vinegar

olive oil

Feta or chèvre


  1. Dice some seedless watermelon. Toss it with slivers of fresh mint and thinly sliced cucumber. Drizzle with a mixture of red wine vinegar and olive oil, then top with feta cheese.

Note: Stewart uses Split Creek Farm feta, a fabulous goat dairy in the upstate. He often pairs the salad with a field pea or butterbean falafel (which is out of this world delicious), but that’s a recipe I will blog about separately. This salad works perfectly as it is.


Print Recipe